Ingredients
- 2 tablespoons sunflower oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 fresh red chilli, seeded and sliced (optional)
- 2 tablespoons sesame seeds
- 500 g skinless turkey breast steaks, cut into thin strips
- 1½ tablespoons mild chilli powder, or more to taste
- ½ teaspoon ground cloves
- 1 can chopped tomatoes, about 400 g ⅔cup (85 g) raisins
- 150 ml chicken stock, preferably homemade
- 15 g dark chocolate, chopped
- ⅓ cup (30 g) flaked almonds, toasted
- 2 tablespoons chopped fresh coriander
- salt and pepper
- sprigs of fresh coriander to serve
Preparation
- Heat the oil in a large wide pan over a moderately low heat.
- Add the onion and garlic with the sliced chilli and sesame seeds and cook, stirring frequently, for 10 minutes or until the onion is soft and golden.
- Add the strips of turkey and stir them briefly round the pan to mix with the onion.
- Sprinkle over the chilli powder and cloves, and add the canned tomatoes with their juice and the raisins.
- Stir well to mix.
- Pour in the stock.
- Bring to the boil, then reduce the heat to low, cover the pan and leave to simmer gently for 10 minutes.
- Add the chocolate, almonds and chopped coriander, and stir until the chocolate has melted.
- Season to taste.
- Spoon into a serving dish, garnish with sprigs of coriander and serve immediately.